Boneless Short Rib Stew

Directions

1. Preheat oven to 300°F.
2. Cut the carrots and celery into ½” pieces, and chop the onion and garlic.
3. Pat the meat dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper.
4. Heat the avocado oil in a shallow braising dish over medium-high heat. Once the oil shimmers, add the meat to the pan and sear for 2-3 minutes on each side.
5. Once the meat has browned on all sides, remove it from the pan and set on a plate.
6. Add the carrot, onion, celery, garlic, garlic powder, oregano, paprika, and mustard to the pan, and season with remaining salt and a few more turns of black pepper. Cook for a few minutes, until fragrant, to let the aromatics bloom, then pour in two cups of the vegetable broth and bring to a simmer.
7. Return the meat to the pan and cover with vegetables. Add the potatoes and remaining broth.
8. Cover and place in the oven to cook for at least 3 hours (or longer if you want! I lowered the heat to 250°F and let it cook for 6 hours). Garnish with fresh parsley to serve.